tomato tarte tatin

Tarte tatin is usually made with apples.  It's almost like an upside down caramelized apple pie.  I don't have to tell you how good that sounds to me.
But we are making tomato tarte tatin.  I've heard of this idea and for some reason it really appealed to me.  I love roasted tomatoes, I love goat cheese, and I love love pastry.  And a tarte tatin is all three combined and baked until all melty and gooey and just plain delicious.

Tomato Tarte Tatin

Makes 3 individual tartes.

3 tomatoes
Salt and pepper
Olive oil
2 teaspoons sugar
4 ounces goat cheese, at room temperature
1 sheet frozen puff pastry, defrosted on the counter for 40 minutes
Basil, to garnish

Preheat oven to 300*.  Wash the tomatoes and cut in halves.  Place on foil lined rimmed baking sheet and drizzle with olive oil.  Season with salt and pepper and sprinkle sugar on top.  Bake for one hour till nice and roasty.  Remove to cool.  Raise oven temperature to 400*.

Butter 3 ramekins.  Place two cooled tomatoes in each ramekin and pack down with a spoon.  Crumble with goat cheese, about 1 1/2 ounces each, on top.  Set aside.  Roll out pastry and cut out three circles to fit each ramekin.  Put each pastry circle on top of goat cheese.

Bake for 12-18 minutes until puffed and golden.
Remove to cool slightly and then turn out onto an individual plate.  Garnish with fresh basil.